6 medium onions, finely chopped
1/4 cup Chelsea Raw Sugar
1 1/2 cups beef stock
1/4 cup balsamic or red wine vinegar
4 tbsp grainy wholeseed mustard
250g sour cream or lite sour cream
3 tbsp chopped parsley

Place onions in a large frypan with the Chelsea Raw Sugar and beef stock.
Simmer on moderate heat for 45 to 50 minutes until the liquid has evaporated and the onions are caramalised and golden brown.
Stir in the vinegar and mustard. This makes the onion marmalade.
To transform into a BBQ sauce, gently warm onion marmalade and simply add sour cream and chopped parsley.
Makes 2-3 cups.